Dixie style breakfast

agreed. I think food as a preventative or curative is overrated, but more studies need to be done.

 

Ulch -- trust a JA raised in looove tofu in all forms and don't happen to toddler on texture (same people who hate tofu for its texture seem fine w/ cream of wheat or grits, or Jello, or mashed potatoes, or any other mushy food their home comm'y raised them to like). But man... do I dislike tempeh.

Zero hate to those who love it -- it's good stuff, nooch-wise. Have given it at least 3 separate tries years apart tho... and each brand or source, seems to result in the same off-putting thing to me, which has to do with a lingering slight rotten smell / taste being chewed, like a ferment gone bad. Actually in tempeh's case it's gone perfectly, just the microbe that enables tempeh fermentation doesn't jive with my particular genes, as love kimchi, miso, doenjang (Korean version of miso), Vietnamese and Filipino fish sauce, even Filipino bagoong (fermented fish or shrimp) in the right dish. Poi (Hawaiian baked taro mash, one of their carb staples) also ferments slightly left out to sour, and love that any day over fresh poi, as well as kombucha, kefir, and yogurt (tho had to put down the latter two recently due to gut intolerance to dairy, even fermented).

But tempeh... can't get into it, unfort'y. Can't like everything; already like tonnes of things w/o apology most flyovers can't stand, so that'll suffice

Tofu can be served in variety of ways that aren't mushy, like agedashi tofu (fried tofu pieces), yuba (fresh skin from top of soymilk during tofu-making process), and aburaage (fried yuba made into pouches, usually stuffed with seasoned vinegar rice as sushi). Hating tofu after one try, is like trying a slice of Domino's and declaring all pizza's that crap